White Mushroom Cream Spaghetti +

Yield: 4 Servings

Oven Temperature and Cooking Time

•  F ( C) for minutes

Equipment

• 10" to 12" sauté pan / frying pan / skillet
• large pasta pot

Ingredients

• 300 g spaghetti
• 34 g dried shiitake mushrooms, sliced
• 1 cup (240 ml) cold water
• 1/2 lb (227 g) fresh white mushrooms, sliced
• 1 clove (5 g) garlic, minced
• 2 tbsp white wine
• 1 tsp chicken bouillon powder
• 1 cup (240 ml) heavy cream
• 2 1/4 tsp dried chives
• 2 1/4 tsp dried tarragon
• 1 1/4 tsp dried thyme
• 4 tbsp (20 g) Parmesan cheese
• 4 tsp olive oil
• salt
• (optional) 4 tbsp bacon bits to garnish
• black pepper to taste

Directions

1. Submerge shiitake mushrooms in cold water for at least 30 minutes.
2. Boil water in a large pot.
3. Heat a sauté pan to medium high heat.  When hot, coat the sauté pan with 2 tsp olive oil and fry white mushrooms until browned.
   
4. Reduce heat to low. Make a room on the cooking surface of the sauté pan. Add oil and garlic there and cook until garlic turns almost brown.
5. Meanwhile, start cooking spaghetti ; mix in 1 tsp salt per litter of water and add pasta. Stir occasionally. Cook for one minute less than the pasta's cooking time instruction.
6. Increase heat to medium-high. Stir in wine and cook until mostly evaporated. 
7. Add shiitake mushrooms and the soaking water. Stir in chicken bouillon.
8. Reduce heat to low. Stir in heavy cream, herbs and Parmesan cheese.
9. When pasta is cooked, add pasta to the the sauté pan and toss.
10. Serve immediately. Add bacon bits and black pepper on top, and add more Parmesan cheese if desired.

Notes